It’s SO easy to make smoked salmon in a smoker! I love brushing my salmon with maple syrup while it’s smoking to get that sweet and salty crust on top.
I used cherry wood pellets for this and really liked the results. Feel free to use any pellets you like or ones that are recommened for seafood.
Let’s make it easy and fun for busy families to eat healthy! I’m a mom of four and an author of cookbooks. I’ve been posting real food recipes here since 2008. You can read more about us here. Thanks for stopping by!.
Smoking salmon on a pellet grill results in incredibly moist, flavorful fish with an amazing smoky flavor While smoking salmon may seem intimidating, it’s actually quite easy with a few tips. In this comprehensive guide, we’ll cover everything you need to know to smoke salmon like a pro on your pellet grill.
Benefits of Smoking Salmon on a Pellet Grill
There are a few reasons why smoking salmon on a pellet grill is better than other ways:
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Moist and tender texture – The indirect heat gently cooks the salmon, keeping it nice and moist. Smoking also allows the salmon to absorb smoke flavor slowly over several hours.
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Strong smoky flavor—The wood pellets in pellet grills give food a deep, rich smoky flavor. This takes the salmon to the next level.
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Easy to monitor – Pellet grills have precise temperature controls, so it’s easy to maintain the ideal low smoking temp. Many also have a food probe to monitor internal temp
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Versatile – In addition to smoking, pellet grills excel at grilling, baking, roasting and more. You can smoke the salmon and grill veggies at the same time.
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Set it and forget it – Once the salmon is on the pellet grill, you don’t have to baby sit it. The smoker does all the work for perfectly smoked salmon.
Step-by-Step Instructions
These easy steps will make sure that you always have smoked salmon on your pellet grill:
1. Choose a High-Quality Salmon Fillet
Wild-caught salmon like sockeye and king/chinook have the best flavor and texture for smoking. Make sure the fillets are sushi-grade or previously frozen to kill any parasites. Purchase skin-on fillets for the most moisture.
2. Brine the Salmon (Optional)
Soaking the salmon in a saltwater brine firms up the texture and seasons the fish. Dissolve 1/2 cup salt and 1/2 cup brown sugar in 4 cups water. Submerge fillets in brine for 2-6 hours.
3. Dry and Form Pellicle
Dry salmon well with paper towels. Place fillets on a wire rack set in a sheet pan and refrigerate uncovered overnight. This allows a tacky pellicle to form.
4. Prepare the Pellet Smoker
Fill hopper with preferred wood pellets like alder, apple, or cherry. Set temperature to 180°F and use Super Smoke mode if available. Preheat smoker for 15 minutes.
5. Smoke the Salmon for 2-4 Hours
Place salmon skin-side down directly on grill grates. Insert food probe into center of thickest fillet. Smoke until internal temp reaches 140°F.
6. Rest, Slice, and Serve
Remove salmon and tent loosely with foil. Let rest 5-10 minutes before slicing across the grain about 1/4 inch thick. Enjoy warm or chilled.
Tips for Perfectly Smoked Salmon
Follow these tips for the highest quality smoked salmon every time:
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Use a higher quality wild-caught salmon like sockeye or king. The fat content and flavor is superior.
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Keep smoker temps between 165-185°F for even gentle smoking. Higher temps start to cook rather than smoke.
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Insert food probe in thickest section. Salmon is safe to eat and moist below 140°F internal temp.
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Add smoke flavor slowly over 2-4 hours. Quick smoking imparts acrid taste rather than rich smokiness.
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Brining is optional but helps season fish and firm up texture. Dissolve 1/2 cup each salt and sugar per 4 cups water.
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Apply a rub for more flavor. Good options include brown sugar, cracked pepper, garlic powder, lemon zest, herbs.
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Use milder fruit wood pellets like apple, cherry, peach. Avoid heavy mesquite, hickory, oak which overpower salmon.
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Rest smoked salmon 5-10 minutes before serving for juicier results. This allows juices to redistribute.
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Slice salmon thinly across the grain for tender texture. Around 1/4 inch thickness is ideal.
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Enjoy salmon warm straight off the smoker or chilled. Refrigerate leftovers up to 3-4 days.
Common Questions
Still have some questions about smoking salmon on your pellet grill? Here are answers to some frequently asked questions:
What is the white stuff on smoked salmon?
The white protein albumin that leeches out is totally normal and safe to eat. It’s simply the fish proteins coagulating from the heat.
Should you flip the salmon during smoking?
No, leave the salmon skin-side down the entire time. Flipping is not necessary thanks to the even, indirect heat.
How do you know when the salmon is fully smoked?
Use a food thermometer to check the internal temperature, or slice a small piece to visually inspect it. The salmon is done below 140°F.
What wood pellets are best for smoking salmon?
Fruity woods like alder, apple, cherry impart mild sweet smoke flavor. Hickory and mesquite overpower the salmon.
Can you smoke salmon that’s not sushi-grade?
No, only smoke salmon that has been frozen or is sushi-grade to kill any parasites present. Non-frozen salmon must be cooked to 145°F.
How long does smoked salmon last in the fridge?
Properly stored smoked salmon keeps 3-4 days refrigerated. Freeze leftovers up to 2-3 months for longer storage.
Delicious Ways to Serve Smoked Salmon
Smoked salmon is endlessly versatile. Here are some delicious ways to serve it:
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Smoked salmon eggs benedict – Top poached eggs and english muffins with smoked salmon and hollandaise
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Smoked salmon pasta – Toss with pasta, lemon juice, capers, olive oil and parsley
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Smoked salmon dip – Blend with cream cheese, lemon, herbs and crackers for serving
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Smoked salmon salad – Mix with greens, avocado, cherry tomatoes, lemon vinaigrette
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Smoked salmon pizza – Top flatbread with cream cheese, red onion, capers and salmon
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Smoked salmon sandwiches – Layer on bagels with all the fixings for an easy lunch
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Charcuterie board – Arrange smoked salmon with cheeses, crackers, fruits and nuts
So get ready to become a smoked salmon pro with your pellet grill! Follow this guide for foolproof results. Smoked salmon is a crowd-pleaser and makes the perfect appetizer, light meal or addition to salads and pasta.
Brine the salmon for several hours
I like dry brining things, so I tried it with this recipe, but I liked the way it turned out with a wet brine better.
What’s in a brine? Just water, sugar, and salt.
While the fish doesn’t absorb much sugar, you can use coconut sugar or another type of granulated sugar in this recipe if you don’t want to use white sugar at all.
For the salt, I use sea salt, but you can use Kosher salt if you like. If you use Kosher salt, increase the salt amount by 25%.
Let the salmon sit uncovered after brining
After putting the salmon in salt for a few hours, drain it and put it in the fridge without any lids for at least 4 hours and up to 24 hours.
This allows pellicle to form on the surface of the fish. Pellicle is a sticky layer that the smoke adheres to when the fish is smoking. Pellicle = more smoke flavor.